Smoked Sausage

20Dec

I guess everyone knows what tomorrow is…if today was your last BBQ what would you make? Fear not though, with the help of this wonderful little chart you can still have all of your favorite barbeque cuts in a postapocalyptic world with no agriculture system.

I know there will be no more internet so you cannot thank me for this valuable information, but I trust that all of you will print out several copies and thank me in your prayers as you cling to your automatic rifles and await the coming apocalypse.

Just in case we do make it through tomorrow, I figured I would show you how we smoked sausage.

Ingredients:

sausage

smoke

Sounds complicated huh?

While we were smoking a pork butt, I figured we might as well make some smoked sausage since we have an abundance of the stuff right now. We already had the smoker going as about 250 degrees and full of hickory wood. We threw the sausage on there and let it smoke for one hour, and BAM you’re done. Easiest recipe ever posted on a food blog.

If you want bonus pork points, you can throw it back on the smoker after you wrap it in bacon

Lastly, I would like to apologize to my family and friends if December 22nd rolls around, as you will not be receiving any holiday gifts from me this year because I spent all of the money on ammunition and canned bacon in preparation for doomsday.